Korean Roasted Sword Bean Tea
Jakdukong-cha is brewed from roasted sword beans - legumes three to four times larger than common beans - simmered with dried jujubes, fresh ginger, and a cinnamon stick for about twenty-five minutes. Roasting the sword beans browns their surface and develops a heavy, toasty grain aroma that forms the tea's base. Ginger and cinnamon build layered spice warmth on top of the roasted bean foundation, and dried jujubes contribute a fruity sweetness that counterbalances any residual bitterness. Honey is added at the end to fine-tune the sweetness, and the tea is caffeine-free.
Adjust Servings
Instructions
- 1
Shake roasted sword beans in a sieve to remove dust, then halve and pit the jujubes.
- 2
Slice ginger thinly (about 2 mm) so flavor infuses quickly.
- 3
Add water, sword beans, jujubes, ginger, and cinnamon to a pot and bring to a boil over high heat.
- 4
Once boiling, reduce to low heat and simmer gently for 20 minutes.
- 5
Turn off heat, rest for 3 minutes, then strain for a clear tea.
- 6
Stir in honey to taste and serve warm or chilled.
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